I think this particular crumble is nicest baked in a shallow fluted ceramic dish (or something similar). This is a lovely crumble for the summer months.
|For the filling:|
|1 lb 2 oz (500 g) raspberries|
|1 tablespoon golden caster sugar|
|For the crumble topping:|
|8 oz (225 g) plain flour, sifted|
|4 oz (110 g) butter, at room temperature, cut into small pieces|
|3 oz (75 g) light brown soft sugar|
|Pre-heat the oven to gas mark 4, 350°F (180°C).|
|Oven temperatures and Conversions|
|Click here for information|
|You will also need a round, shallow ovenproof baking dish with a diameter of 9 inches (23 cm), 11/2 inches (4 cm) deep.|
This recipe first appeared in The Delia Collection: Puddings.
First, make the topping. All you do is place the sifted flour, butter and sugar in the processor and give it a whiz until it resembles crumbs.
If you don’t have a processor, place the flour in a large mixing bowl, then add the butter and rub it into the flour lightly, using your fingertips.
Then when it all looks crumbly, and the fat has been dispersed fairly evenly, add the sugar and combine that well with the rest. Now arrange the raspberries in the dish and sprinkle over the sugar, then the crumble mixture, spreading it out all over the fruit with a fork.
Place the crumble on a high shelf in the oven and bake it for 40 minutes until the top is golden.
Serve with chilled pouring cream or vanilla ice cream.
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Crumble has to be one of the best desserts going, and it's so quick and easy to make, especially if you use a food processor to make the topping. This is a true classic…
Although my own rhubarb crop is only about 3 inches high at present, there is plenty of the early forced rhubarb in the shops and it's never better than in this most English of puddings. On Sundays we serve it with proper custard, an extra luxurious
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